Wild Knight® Vodka Cured Salmon Sashimi

With Fruit Pig Black Pudding, Norfolk Beetroot, Green Beans & Crush Foods Cold Pressed Oil

Serves 4 - starter size

Ingredients:

• 14oz Wild Salmon
• 2 Norfolk Beetroot
• 4 Slices Fruit Pig black pudding
• Handful Green Beans
• Tblsp Crush Foods cold pressed oil
• Pinch Maldon Sea Salt
• 1 lemon
• 1 lime
• 30 ml Wild Knight English Vodka

Method:

1. Take 14oz of fresh Wild Salmon and sprinkle with Maldon Sea Salt + squeeze of lemon + squeeze of lime. Wrap in cling-film and place in the fridge for 20 minutes.
2. Chop the Fruit Pig Black Pudding and dice into 1 cm sized cubes. Pan fry in Crush Foods Cold Pressed Oil until crisp. Remove from pan and drain.
3. Poach the Norfolk Beetroot for 10 mins, then peel and dice into 1 cm cubes.
4. Top and tail the Norfolk Green Beans and cut into thirds. Blanche in boiling water for 2 minutes. Remove and refresh in cold water.
5. Remove Salmon from fridge and add 30 ml Wild Knight Vodka, re-wrap and place back in fridge. After 10 mins remove and slice very finely.
6. Place in the centre of 4 starter plates. Add Black Pudding, Green Beans, Norfolk Beetroot and drizzle with Crush Foods Cold Pressed Oil + a hint of Maldon Sea Salt.

View recipe as PDF - opens in new window.

Recipe by Charlie Hodson